Acipenser, a unique farm

In 2009, the story of Madagascar caviar began. After the construction of Acipenser farm’s “land” site in the same year and the “lake” site in 2013, fertilized sturgeon eggs embarked on a long journey from the Northern Hemisphere to Madagascar.

Nestled at an altitude of 1400 meters, Mantasoa is just 1.5 hours from the capital Antananarivo and offers an ideal environment, free from any pollution, for this unique farming operation.


Controlled Production

We process the product in a laboratory that meets international standards. Within this facility, sturgeon eggs are harvested, then sieved, washed, and sorted. They are then delicately salted according to a homemade recipe.

Finally, they are placed in their original tins for maturation in a cold room. Once the eggs have developed their full flavor, we package them in tasting tins.



The « White Label » distribution offers Baeri caviar with a soft texture and fine mouthfeel, Ossetra caviar, the chefs’ favorite, and the rare Persicus caviar.

Baeri Caviar

Acipenser Baerii caviar originally comes from Siberia. Produced after 6 years, Baeri caviar's melting and fine texture in the mouth is perfect for a first caviar tasting.

Ossetra Caviar

Ossetra caviar comes from the Acipenser Gueldenstaedtii, also known as the Russian sturgeon. Produced after 7 years, the balanced flavor signature of Ossetra caviar, between iodine and hazelnut taste, makes it the favorite of chefs.

Persicus Caviar

Considered an extinct species, the Iranian sturgeon, also known as Acipenser Persicus, produces Persicus caviar. Produced after 7 years, the subtle balance between the sweet notes of hazelnut and butter and the strength of marine flavors of Persicus caviar delights with its roundness in the mouth.

For more information regarding the White Label, please send an email to: